Vegan Breakfast Stuffing Casserole

Hi, I’m Jenny! This Vegan Breakfast Stuffing Casserole is the perfect dish to kickstart your day. Packed with hearty vegetables and savory flavors, it’s a comforting and filling meal. Each bite bursts with a delightful combination of textures and tastes, making it a nutritious and delicious breakfast choice.

I love serving this casserole during holiday mornings or cozy weekends at home. Its aroma fills the kitchen, and it’s always a hit with family and friends. This dish has become a favorite in our household, and I’m sure you’ll love it too!

Servings: 8
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Cuisine: American

Ingredients

• 1 loaf of crusty bread, cubed (about 8 cups)
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 cups vegetable broth
• 1/4 cup nutritional yeast
• 1/4 cup fresh parsley, chopped

Equipment/Utensils

• Large skillet
• Mixing bowl
• Spoon or spatula
• 9×13 inch baking dish
• Measuring cups and spoons
• Knife and cutting board

Preparation Steps

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Bread: In a large mixing bowl, toss the cubed bread with 1 tbsp of olive oil. Spread on a baking sheet and toast in the oven for 10 minutes until lightly golden. Set aside.
3. Sauté Vegetables: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant, about 3 minutes. Add the chopped celery, carrot, bell pepper, and mushrooms. Cook for another 7-8 minutes until the vegetables are tender.
4. Add Herbs and Seasoning: Stir in the dried thyme, sage, rosemary, salt, and pepper. Cook for an additional 2 minutes to combine the flavors.
5. Combine Ingredients: In the large mixing bowl with the toasted bread cubes, add the sautéed vegetables, vegetable broth, nutritional yeast, and fresh parsley. Mix well until the bread cubes are evenly coated and slightly softened.
6. Transfer to Baking Dish: Grease a 9×13 inch baking dish with olive oil. Pour the mixture into the dish, spreading it evenly.
7. Bake: Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and crispy.
8. Serve: Remove from the oven and let it cool slightly before serving. Garnish with extra fresh parsley if desired.

Nutritional Information (per serving)

• Calories: 200
• Total Fat: 6g
• Saturated Fat: 1g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 6g

Vitamins and Minerals (per serving)

• Vitamin A: 30%
• Vitamin C: 20%
• Calcium: 10%
• Iron: 15%
• Folate: 25%

This Vegan Breakfast Stuffing Casserole is a wholesome and flavorful way to start your day. The combination of vegetables and herbs creates a delicious, hearty dish that’s sure to please everyone. Give it a try, and enjoy a delightful breakfast with your loved ones!

Vegan Breakfast Stuffing Casserole

jenny

I love serving this casserole during holiday mornings or cozy weekends at home. Its aroma fills the kitchen, and it’s always a hit with family and friends. This dish has become a favorite in our household, and I’m sure you’ll love it too!

Print Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 8 servings

Calories 200 kcal

Ingredients

  

• 1 loaf of crusty bread cubed (about 8 cups)
• 2 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 2 celery stalks chopped
• 1 large carrot chopped
• 1 bell pepper diced
• 1 cup mushrooms sliced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 cups vegetable broth
• 1/4 cup nutritional yeast
• 1/4 cup fresh parsley chopped

Instructions

 

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Prepare Bread: In a large mixing bowl, toss the cubed bread with 1 tbsp of olive oil. Spread on a baking sheet and toast in the oven for 10 minutes until lightly golden. Set aside.
• Sauté Vegetables: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant, about 3 minutes. Add the chopped celery, carrot, bell pepper, and mushrooms. Cook for another 7-8 minutes until the vegetables are tender.
• Add Herbs and Seasoning: Stir in the dried thyme, sage, rosemary, salt, and pepper. Cook for an additional 2 minutes to combine the flavors.
• Combine Ingredients: In the large mixing bowl with the toasted bread cubes, add the sautéed vegetables, vegetable broth, nutritional yeast, and fresh parsley. Mix well until the bread cubes are evenly coated and slightly softened.
• Transfer to Baking Dish: Grease a 9×13 inch baking dish with olive oil. Pour the mixture into the dish, spreading it evenly.
• Bake: Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and crispy.
• Serve: Remove from the oven and let it cool slightly before serving. Garnish with extra fresh parsley if desired.

Notes

Nutritional Information (per serving)

• Calories: 200
• Total Fat: 6g
• Saturated Fat: 1g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 6g

Vitamins and Minerals (per serving)

• Vitamin A: 30%
• Vitamin C: 20%
• Calcium: 10%
• Iron: 15%
• Folate: 25%

This Vegan Breakfast Stuffing Casserole is a wholesome and flavorful way to start your day. The combination of vegetables and herbs creates a delicious, hearty dish that’s sure to please everyone. Give it a try, and enjoy a delightful breakfast with your loved ones!